In a heavy nonstick skillet over medium-low heat, warm the garlic and 1 tablespoon of olive oil, then add the spinach and cook together to warm through.

On 4 slices of the bread (or the bottom layer of the focaccia), arrange the cheese, then top with the spinach and a second piece of bread (or the top of the focaccia). Press together to seal well, then lightly brush the outside of the sandwiches with the remaining olive oil.

Brown the sandwiches in the skillet, weighting them, or in a panini press over medium-high heat. Cook until lightly crisped and golden on one side. Then turn and brown the second side. When cheese is melted the sandwich is ready. Serve immediately. Cut diagonally.

For cream cheese pastry: Cut shortening and cream cheese into a mixture of flour, caraway seed and salt. Sprinkle in water 1 tablespoon at a time, mixing with fork until flour is moistened. Divide into halves. Roll each into a 11-by-9-inch rectangle on a lightly floured cloth-covered board. Spread each rectangle with half of dressing.

To assemble: Mix meat, cheese and sauerkraut. Top each rectangle with half of this mixture. Fold in ends. Roll up beginning at 11-inch side. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 450 degrees until golden brown, about 15 to 20 minutes. Cut each into 4 servings.

For dressing: Place 1 cup yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.

For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.

Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

In a medium nonstick skillet, brown ground beef and garlic over medium heat, breaking meat into small chunks. Drain fat and stir in 1/2 cup of salsa; set aside.

Spread 1/3 cup of rice on center of a tortilla, leaving a 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of cheese over corn. Top with 2 teaspoons of salsa and a few pieces of green onion. Fold in 2 opposite edges of tortilla and roll up. Place seam-side down on microwave-safe dish. Repeat with remaining tortillas.

Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.